This Week's Menu: February 23-

Since they're super rare, hard to obtain, and we don't know how long they're going to be available to us, we are continuing to feature the seasonal treat known as hatsushibori namazake, or "first pressing" unpasteurized saké.

While most saké is pasteurized twice before leaving the brewery, namazake is refrigerated after pressing and shipped right away. Since shipping and storage are more time- and climate-critical, it's tougher for us to get our hands on the nama, but the freshness and zing of these "Spring" (remember last week's gorgeous weather?) releases is something all saké fans should treat their palates to.

If you have a chance, please stop by for a taste!

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